Herbed Vegetable Medley Recipe

Herbed Vegetable Medley Recipe

This scrumptious side dish, from Deborah Ereth of Salem, Oregon, features an unusual way to serve a variety of well-flavored veggies—you bundle and bake the produce in parchment or foil packets. "The squash, zucchini, carrots and leeks have such wonderful aroma and taste that even the pickiest eaters dig right in," she assures.—Deborah Ereth, Salem, Oregon

Directions

In a bowl, toss the vegetables and lemon juice; set aside. Fold four 12-in. pieces of parchment paper or heavy-duty foil in half to form triangles; unfold. Coat with cooking spray. Place 1/2 cup vegetable mixture in the center of each square. Combine basil, thyme, salt and pepper; sprinkle over vegetables. Fold parchment over vegetables and seal edges tightly. Place packets on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until tender. Carefully open packets and transfer vegetables to plates.Yield: 4 servings.

Originally published as Herbed Vegetable Medley in Country Woman
May/June 1998, p28

In a bowl, toss the vegetables and lemon juice; set aside. Fold four 12-in. pieces of parchment paper or heavy-duty foil in half to form triangles; unfold. Coat with cooking spray. Place 1/2 cup vegetable mixture in the center of each square. Combine basil, thyme, salt and pepper; sprinkle over vegetables. Fold parchment over vegetables and seal edges tightly. Place packets on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until tender. Carefully open packets and transfer vegetables to plates.Yield: 4 servings.

Originally published as Herbed Vegetable Medley in Country Woman
May/June 1998, p28